- 2 cups of noodles
- 2 tsp of sesame oil
- 3 tsp of fish sauce
- 3 tsp of soy sauce
- 3 tsp of pure, Canadian maple syrup (preferably Amber for its rich taste)
- 1 1/2 tbs of Chinese rice wine
- 5 tsp of chicken stock
- 4 tsp of maple sugar
- 3 tsp of peanut oil
- 2 1/2 cups of beef sirloin or rump, thinly sliced
- 1/4 cup of fresh ginger, thinly shredded or grated
- 1/2 cup of tender stem broccoli
- 1/2 cup of pak choi
- 1/2 cup of kohlrabi or Japanese radish
- 1 1/3 cups of large leaf spinach
- Cover noodles in boiling water and cook.
- Drain and toss with the sesame oil. Stir together the fish sauce, soy sauce, stock, half the maple syrup and maple sugar.
- Blanch kohlrabi, pak choi, spinach and tender stem broccoli in boiling water, and refresh in cold water and set aside.
- Heat a large wok or frying pan over a high heat. Add peanut oi, and when very hot, add the beef in two batches, cooking for 1 minute to seal and brown. Remove and set aside.
- Stir-fry the ginger, pak choi, kohlrabi and broccoli with the rest of the maple.
- Add beef and sauce and cook for another minute to slightly reduce the sauce.
- Toss noodles through the sauce in the pan or spoon in a bowl with beef stir-fry on top.
For a vegetarian or lighter alternative, why not go meat-free and add lots of extra veggies? Anything you have in the fridge would be fine!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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